Steamed pudding recipes
general rules for steaming puddings
1. Put on the steamer with the base half-filled with water so that this is boiling by the time the pudding is made. If you have no steamer, fill a large saucepan with water to come halfway up the pudding basin. Bring this to the boil.
2. Grease the pudding basin well, and put a round of greased greaseproof paper in the base.
3. Cut double greaseproof paper or a piece of foil to cover the pudding basin and grease well. If you wish put a pleat in the paper or foil to allow the pudding room to rise.
4. Fill the basin not more than two-thirds full with mixture.
5. Cover the basin tightly with the paper or foil to prevent steam or water entering. Secure with string.
6. Keep the water in the steamer boiling rapidly all the time and have a kettle of boiling water ready to top it up regularly, or the steamer will tend to boil dry.
7. If you are using a saucepan, put an old saucer or crossed skewers in the base to keep the basin off the bottom, Keep the water gently bubbling so that the basin just wobbles. Top up as necessary from a kettle.
